Cajun Salmon-Sweet Potato Chowder
2 medium, chopped
1 medium, chopped
1 rib(s), medium, chopped
uncooked bell pepper(s)
1 item(s), medium, red, chopped
uncooked sweet potato(es)
¾ pound(s), (2 items), peeled and cut into 3/4-inch pieces
reduced-sodium chicken broth
uncooked farmed Atlantic salmon skinless fillet(s)
1 pound(s), cut into 1-inch chunks
frozen corn kernels
1 cup(s), thawed or fresh
⅓ cup(s), chopped fresh
fresh lemon juice
- Heat oil in large saucepan over medium-high heat. Add carrots, onion, and celery. Cook, covered, stirring occasionally, until vegetables are softened, 5 minutes. Add bell pepper and Cajun seasoning and cook, stirring occasionally, 2 minutes.
- Add sweet potatoes, broth, and water and bring to boil. Cover, reduce heat, and simmer until potatoes are tender, 10 minutes. Add salmon and corn and simmer until salmon is just opaque in center, about 3 minutes.
- Reduce heat to low. Add half-and-half, basil, and salt. Cook, stirring often, just until heated through, about 1 minute longer. Remove from heat and stir in lemon juice.
- Per serving (1¾ cups)